BBQ Ribs

Use a knife tip and paper towel to grip and peel the membrane off the back of 1.2kg ribs in one piece.

Removing the membrane allows the rub to penetrate the meat and prevents a tough texture. Pat all surfaces completely dry.

Combine 2 tablespoons paprika, 2 tablespoons brown sugar, 1 tablespoon garlic powder, 1.5 teaspoons salt, and 1 teaspoon pepper in a bowl to make the rub, then press and massage the entire surface of the ribs evenly, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

Wrap the seasoned ribs tightly in two overlapping layers of aluminum foil, place on the middle rack of a 150C oven, and bake for 2 hours. After 2 hours, carefully open one end to check that the meat has pulled back from the bones enough to fit a fingertip in the gap.

Stir together 180ml barbecue sauce and 1 tablespoon apple cider vinegar to make the finishing glaze.

Remove the ribs from the foil, place on a baking tray, and brush a thick, even coat of glaze onto both sides using a pastry brush.

Bake uncovered at 200C for 15-20 minutes until the glaze darkens to a deep caramelized brown and feels sticky when pressed with a fingertip. Brush on a second coat of sauce halfway through for a thicker lacquered finish.

Remove from the oven and rest 5 minutes.

Slice firmly between each bone using a sharp knife to separate individual ribs, plate them, and pour any remaining pan sauce over the top or serve in a small bowl on the side for dipping.